Ingredients:

  • 14 oz Pasta (Penne, Ziti, or Rotini)
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Hot Italian Sausage, casings removed
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 28 oz Crushed Tomatoes (canned)
  • 1/2 cup Water (or reserved pasta water)
  • Salt and Black Pepper, to taste
  • 4 oz Sliced Pepperoni
  • 2 cups Low-Moisture Mozzarella, shredded (divided)
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/4 tsp Dried Red Pepper Flakes (optional)
  • 2 Tbsp Fresh Basil or Parsley, chopped (for garnish)

Instructions:

  1. Pre-heat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil. Cook the pasta until al dente (about 2 minutes less than package directions). Drain thoroughly and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened (3-5 minutes). Add minced garlic and sauté for 1 minute until fragrant.
  3. Add the Italian sausage to the skillet. Break it up and cook until browned (5-7 minutes). Drain off excess grease if substantial. Stir in the tomato paste, oregano, and basil; cook for 1 minute, stirring constantly, to bloom the spices.
  4. Pour in the crushed tomatoes and 1/2 cup water. Season with salt, pepper, and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat and cook for 5-7 minutes.
  5. Remove the sauce from the heat. Stir the cooked pasta into the sauce until thoroughly coated. Add 1 cup of the shredded mozzarella and all of the Parmesan cheese; stir until the cheese begins to melt.
  6. Pour the entire pasta mixture into the prepared baking dish, spreading it into an even layer. Scatter the remaining 1 cup of mozzarella evenly over the pasta, and arrange the sliced pepperoni over the cheese layer.
  7. Bake for 25–30 minutes, or until the sauce is bubbling and the cheese topping is melted, golden, and slightly crusty.
  8. Remove from the oven and allow to rest for 5–10 minutes before serving. Garnish with fresh chopped basil or parsley.